WILD MUSHROOM RAVIOLI WITH BASIL-PINE NUT SAUCE
Wild mushroom ravioli are my very favorites, so I always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook-no need to thaw or defrost them-I can make this sauce, and have this great dish on the table in a flash.
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the ravioli and boil until they are just cooked through, stirring occasionally, about 5 minutes. Drain.
- Meanwhile, in a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Add the cooked ravioli, and gently toss to coat. Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.
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